Disintegration Differences in Cooked Potatoes from Three Japanese Cultivars : Comparison of Starch Distribution within One Tuber and Tissue Structure
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概要
- 論文の詳細を見る
Differences in the degree of disintegration after cooking were studied in three potato cultivars: Kita-akari, May Queen, and Hokkaikogane. Although the degree of disintegration increased with increase in the starch content in these cultivars, there were even differences in cultivars with identical starch content. For example, at 16%, the disintegration in Kita-akari, according to the standard grades for breeding, was “moderate-complete;” that of May Queen, “moderate;” and that of Hokkaikogane, “none.” Microscopic observations showed that cell separation had occurred in the disintegrated tissues and that the separated cells were full of swollen-gelatinized starch after cooking. Analysis of the starch distribution within a tuber, from the skin to the pith, revealed that cells with a high-starch content appeared in the area outside the vascular ring in Kita-akari but around the ring in Hokkaikogane. The cell size and intercellular space were larger in Kita-akari than in the other two. The results suggest that these structural differences may be one cause of the difference in degree of disintegration among these three cultivars with the same starch content.
- 社団法人 日本食品科学工学会の論文
- 2002-08-01
著者
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MORI Motoyuki
National Agricultural Research Center for Hokkaido Region
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YAMAUCHI Hiroaki
Department of Upland Agriculture, National Agricultural Research Center for Hokkaido Region (NARCH)
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Matsuura (endo)
Department Of Upland Agriculture National Agricultural Research Center For Hokkaido Region
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Mori Motoyuki
National Agricultural Research Center For Hokkaido Region Research Team For Potato Production And Pr
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Mori Motoyuki
Department Of Upland Agriculture Research National Agricultural Research Center For Hokkaido Region
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Fujikawa Seizo
Faculty Of Agriculture Hokkaido University
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OHARA (TAKADA)
Department of Upland Agriculture, National Agricultural Research Center for Hokkaido Region
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Mori M
Japan Tobacco Inc. Kanagawa Jpn
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Ohara (takada)
Department Of Upland Agriculture National Agricultural Research Center For Hokkaido Region
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MORI Motoyuki
Hokkaido National Agrcultural Experiment Station
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Mori Motoyuki
Department Of Upland Agriculture National Agricultural Research Center For Hokkaido Region
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Yamauchi H
Department Of Upland Agriculture National Agricultural Research Center For Hokkaido Region
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Yamauchi Hiroaki
Department Of Food Science And Technology Faculty Of Agriculture
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Yamauchi Hiroaki
National Agriculture Res. Center For Hokkaido Region
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MATSUURA (ENDO)
Department of Upland Agriculture, National Agricultural Research Center for Hokkaido Region
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